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Vegan Strata on a white plate with a gold fork on the edge of the plate and blueberries scattered on a wood table next to the plate

Vegan Sausage, Egg, and Vegetable Breakfast Casserole

This delicious vegan breakfast casserole, or strata, is perfect for a Sunday brunch or for dinner.
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Course: Breakfast, Brunch, Entree, Main Course
Cuisine: American, Vegan
Prep Time: 30 minutes
Cook Time: 27 minutes
Total Time: 57 minutes
Servings: 8 servings
Calories: 417kcal
Author: Linda & Alex


  • 10 cup Italian White Bread cubed (approximately 1 medium loaf)
  • 11 tablespoon vegan egg SEE NOTE
  • 2 ¾ cups ice water
  • 1 ¼ cup plant-based creamer use plain only, not sweetened or flavored
  • 2 tablespoon extra-virgin olive oil
  • 3 Beyond Meat Hot Italian sausage sliced
  • 1 bell pepper seeded and chopped
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 5 cups spinach leaves
  • 1 cup vegan parmesan grated
  • 1 teaspoon ground sea salt or to taste
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh oregano chopped
  • 1 tablespoon vegan butter


  • Preheat the oven to 375°F (190°C) and butter a 13-inch, 3-inch deep round or a 13 x 8 x 3-inch long pan.
  • Whisk the vegan egg, water, plant milk, and nutmeg in a medium bowl until fully combined and set aside.
  • Heat the olive oil in a large skillet on medium-high heat. When the oil is hot, add the sausage and cook for approximately 8 minutes, stir frequently, or until they’re browned on both sides. Remove from the pan and set aside.
  • Add the onions to the same pan you cooked the sausage in and cook for three minutes. Stir frequently. Add the bell pepper and cook for five minutes, stir frequently. Add the garlic and salt and pepper and cook for two minutes. Remove from the pan and set aside.
  • Add the spinach to the same pan and cook until it’s wilted. Approximately 3 minutes. Make sure to toss.
  • Remove the spinach from the pan and chop on a clean cutting board. This will ensure that the excess water in the spinach is removed and it won’t make the casserole soggy. To remove the remaining water, place the chopped spinach on a paper towel.
  • In the buttered pan, spread half of the cubed bread evenly on the bottom of the pan. Sprinkle half of the spinach evenly over the bread. Sprinkle half of the sausage evenly over the spinach. Sprinkle half of the onion and pepper mixture evenly over the spinach. Sprinkle half of the herbs evenly over the onion and pepper mixture. Sprinkle half of the parmesan evenly over the onion and pepper mixture. Repeat with the remaining ingredients.
  • Give the egg mixture one more whisk and pour evenly in a spiral motion over the casserole to ensure total coverage.
  • Bake uncovered for approximately 30 minutes, or until golden brown on top.
  • You can prepare this the night before. Store covered in the refrigerator until ready to bake.
  • Enjoy!


VEGAN EGG: We used Follow Your Heart Vegan Egg in this recipe. If you use JUST egg, you must OMIT the 2 ¾ water. That is to mix the powdered egg. For JUST egg, one egg equals 3 tablespoon of JUST. You will need 1 to 1 ½ cups of JUST egg to make this recipe, depending on how dry the bread is. 
We haven't tried freezing this, but it should freeze well for up to 3 months in a freezer safe container. Reheat covered in a 350F oven for approximately 30 minutes, or until heated through. 


Serving: 1cup | Calories: 417kcal | Carbohydrates: 51g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1119mg | Potassium: 492mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2389IU | Vitamin C: 27mg | Calcium: 459mg | Iron: 11mg
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